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LINDT STRACCIATELLA MOUSSE

430x150 Stracciatella Mousse Recipe image revised
210x150 Stracciatella Mousse Small preview image

Inspired by Italy’s classic gelato flavour, Stracciatella Mousse combines creamy white chocolate with slivers of dark cocoa. A true delight!

Ingredients

1 bar (100 g each) Lindt EXCELLENCE 85% Cacao Dark Chocolate, chopped

3 tablespoons (45 ml) rum

2 cups (475 ml) heavy cream

4 egg yolks

Method
  • Melt the chopped white chocolate, add the rum and stir until a smooth paste is formed. Add a little hot water if the paste is too stiff. Set aside.
  • In a separate bowl, whip the cream and reserve it in the refrigerator.
  • In a separate bowl, whip the egg yolks.
  • Add the white chocolate to the egg yolks and mix until combined.
  • Fold in the whipped cream.
  • Fold in the chopped dark chocolate.
  • Place in a bowl or individual serving dishes and cover with plastic wrap.
  • Refrigerate a minimum of 6 hours or overnight.
Yield:
8-10 servings
 
Difficulty:
2
 
Tip:

Only use the freshest eggs when making this recipe.

The classic garnish for this dessert is the mint leaf, shown here, but you can use a hot tablespoon to shape a large quenelle of mousse and place it on a chilled dessert plate. Serve with a “mirror” of chocolate sauce or raspberry coulis (strained berry puree sweetened with powdered sugar), or serve with a dollop of whipped cream.


Stracciatella Mousse can easily be made without rum; simple replace the rum with hot water.